Emeril Lagasse's Recipes

Emeril's Essence

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. Makes about 1 1/2 cups

Emeril's Rustic Rub

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. Makes 2 cups

Emeril's Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup

Emeril's Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly. Makes 1/2 cup

Emeril's Andouille and Chicken Jambalaya

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color.

Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.

Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve. Makes 10 to 12 servings

Emeril's Red Beans and Rice

2 tablespoons vegetable oil
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
Salt and cayenne, to taste
4 bay leaves
4 sprigs fresh thyme
1 pound smoked ham hocks
1/2 pound boiled picked pork meat
1 pound dried red beans, rinsed and sorted over, soaked and drained
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions

In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt.

Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer.

Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy.

Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions. Makes 8 servings

Emeril’s Fettuccine Alfredo

2 tablespoons chopped fresh parsley (optional)
1 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1/2 cup green peas, defrosted if frozen (optional)
2 cups heavy cream
1 tablespoon minced garlic
1/2 cup finely chopped yellow onion
1/4 cup small diced smoked cured ham (optional)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon salt
1 pound fettuccine, tagliatelle, or other wide ribbon noodles

Bring a large pot of water to a boil. Add the pasta and 1 tablespoon of the salt. Return to a boil and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, about 10 to 12 minutes.

Meanwhile, melt the butter and heat the oil in a large skillet over medium heat. Add the ham, if desired, and cook, stirring, for 1 minute. Add the onion and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds.

Add the heavy cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add the peas. Add the remaining teaspoon of salt and the pepper, and stir well. Using oven mitts or pot holders, drain the pasta in a colander set in the sink and place the pasta in a large bowl.

Pour the sauce over the pasta. Add the cheese and toss to coat. If desired, add the parsley and adjust the seasoning to taste. Serve immediately. Makes 6 servings

Note - You can try it with the optional ham and peas for more of an all-in-one meal for the entire family.

Emeril’s Crispy Fried Chicken

1 whole fryer, cut into 8 pieces
Essence
2 cups plus 2 tablespoons buttermilk
Vegetable oil for frying
2 1/2 cups flour
2 eggs, beaten
Salt and pepper

Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off.

Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper. Makes 4 servings

Emeril's Chicken Cordon Bleu

4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
8 thin slices of proscuitto
8 slices of Bethmale cheese
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herb bread crumbs
Essence
3 tablespoons olive oil
4 ounces julienned proscuitto
1 cup sweet peas
Salt and black pepper
1 tablespoon butter
2 cups Mornay sauce, hot

Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop. Season the flour with Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off.

Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate.

Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Saute for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken. Makes 4 servings

Emeril's Chuck Wagon Chili

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch cubes
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons Emeril's Southwest Essence
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups chopped yellow onions
2 tablespoons minced garlic
2 (12-ounce) bottles dark beer
1 (28-ounce) can whole tomatoes, crushed, with juices
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 teaspoons salt
1-ounce semisweet chocolate, coarsely chopped
2 tablespoons masa harina
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil.

Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer. Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish. Makes about 2 1/2 quarts

Emeril's Sausages and Peppers

1 pound Lugananeca sausage
1 pound broccoli rabe sausage
1 pound cervellata sausage
2 tablespoons olive oil
1 large yellow onion, peeled and sliced about 1/4-inch thick
1 large red bell pepper, cored, seeded and sliced about 1/4-inch thick
1 large yellow bell pepper, cored, seeded and sliced about 1/4-inch thick
1 large green bell pepper, cored, seeded and sliced about 1/4-inch thick
1/2 cup white beans
1 teaspoon oregano
Salt and freshly ground black pepper
Marinara sauce, as needed
1 tablespoon minced garlic

Preheat oven to 350 degrees. In a large skillet over medium-high heat, place the sausages and cook, stirring, until well browned, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Add the olive oil to the fat remaining in the pan and when hot, add the onions, bell peppers, white beans, oregano, salt and pepper, to taste.

Top with a few cups marinara sauce and either reduce the heat to medium, and cook or place into the oven, stirring, until the vegetables are soft and slightly caramelized, about 15 minutes. Add the garlic and cook, stirring, until fragrant and soft, 1 minute. Return the sausages to the pan and cook, stirring, until warmed through and well blended, 1 1/2 to 2 minutes.

Arrange the sausages and vegetables on a platter and serve on small plates, or on bruschetta as a passed hors d'oeuvre. Makes 6 to 8 servings

Emeril's Creole Fried Chicken

1 whole chicken (about 5 pounds) cut into 8 pieces
Essence
2 cups Creole Mustard
2 cups all-purpose flour
2 eggs, beaten
2 tablespoons milk
Oil for frying

Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the season flour.

Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the chicken warm. Makes 4 servings

Buffalo-Style Wings with Emeril's Wing Sauce

20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Vegetable oil, for frying
1 bottle Emeril's Wing Sauce
8 large carrots, cut into 2 to 3-inches by 1/4-inch batons
8 ribs celery, cut into 2 to 3-inches by 1/4-inch batons
Seasoned Fries, recipe follows, for serving
Blue Cheese Dipping Sauce, recipe follows, for serving

Separate the chicken wings into drumettes and wings, discarding the wing tip joint. Place chicken wings and drumettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.

Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.

Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.

Place the wings in a large bowl and drizzle with 1 bottle of the Emeril's Wing Sauce. Toss to coat well. Serve hot with the celery and carrot crudite and the Blue Cheese Dipping Sauce and the Seasoned Fries on the side.

Blue Cheese Dipping Sauce:
1 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

Sauce may be made thicker by mashing some of the crumbled blue cheese against the side of the bowl. Sauce is better if allowed to sit for 1 or 2 days before serving. Makes about 1 1/2 cups

Seasoned Fries:
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and freshly ground black pepper
Emeril's Original Essence, to taste

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.

Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to a paper-lined platter and sprinkle with salt, pepper, and Essence, to taste. Serve immediately. Makes 4 Servings

Emeril’s Oven-Steamed Buttered Corn

6 ears corn
3 tablespoons cold salted butter
3/4 teaspoon Essence
Salt
Freshly ground black pepper, for serving

Make sure the oven rack is in the center position and preheat the oven to 350 degrees. Remove the husks and silk from each ear of corn. Rinse the corn under cold running water and pat dry. Cut 6 pieces of foil large enough to wrap each ear of corn.

Divide the butter into 6 equal pieces and place 1 piece a 1/3 of the way up from the bottom on each piece of foil. Set 1 ear of corn on top of each butter pat and sprinkle with some of the Essence. Roll up the foil over the corn, starting at the bottom.

Keep rolling until only 4 inches of foil are left at the top, then fold the left and right sides in toward the center. Finish rolling the foil over the corn. Place the corn on a baking sheet. Bake until tender, about 10 to 15 minutes.

Remove the baking sheet from the oven and let cool for 5 minutes before taking the corn out of the hot foil. Season with salt and pepper, to taste, and serve immediately. Makes 6 servings

Emeril’s Mashed Potatoes

3 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt
White pepper
1/4 cup chopped chives, for garnish, optional
1 to 2 cups shredded Cheddar, for garnish, optional

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes.

Remove the potatoes from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. Top with chopped chives and cheese, if using. Makes 6 servings

Emeril's Slow Cooked Bam-B-Q Baked Beans

4 slices bacon, diced
1 large onion, chopped
1 1/2 tablespoons minced garlic
2 sprigs fresh thyme
1 pound navy beans, rinsed and picked over
1 cup brewed coffee
1/2 cup Emeril's Kicked Up Bam BQ Barbecue Sauce, or your favorite barbecue sauce
1/4 cup plus 1 tablespoon packed dark brown sugar
1 1/2 tablespoons Creole mustard, or other whole-grain brown mustard
1 tablespoon molasses
1 teaspoon red hot sauce
1/4 teaspoon freshly ground black pepper
8 cups water
2 teaspoons salt

Preheat the oven to 300 degrees. In a heavy ovenproof cast iron Dutch oven, cook the bacon over medium-high heat until rendered and crispy, 4 to 6 minutes. Add the onion and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme and cook for 1 minute.

Add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper and stir to combine well. Add the water and salt and increase heat to bring liquid to a boil. Cover the pot and place the pot in the oven and cook for 2 hours, undisturbed. Remove the pot from the oven, uncover and stir the beans. Recover the pot and continue to bake until the beans are tender, about 1 hour longer.

When the beans are tender, remove the cover and continue cooking, uncovered, until the cooking liquid has reduced to a thick, sauce-like consistency and beans are thick and flavorful, 1 to 1 1/4 hours longer. Remove from the oven and discard the thyme stems. Adjust seasoning, if necessary, and serve the beans either hot or warm. Makes 6 servings

Emeril's Chocolate Cream Pie

1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes.

Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.

Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Graham crackers
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Preheat oven to 375 degrees. In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface.

Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes. Remove the crust from the oven and let cool completely before filling. Makes 1 (9-inch) crust

Emeril's Favorite Potato Salad

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.

In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend. Makes 2 quarts of potato salad, or about 8 servings

Emeril's Kicked-Up Tuna Melt

12-ounces boneless, skinless fresh tuna, poached
1/3 cup minced red onions
3 hard-boiled eggs, peeled and chopped
1 teaspoon minced garlic
2 tablespoons capers, drained
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus extra for spreading on sandwiches, homemade mayonnaise
6 to 12 slices sourdough or other white bread
6 (1/4-inch) slices ripe tomato, lightly salted
6 (1-ounce) slices Muenster cheese
2 avocados, thinly sliced
Crispy potato chips, for garnish
Dill pickle spears, for garnish

Preheat the oven to 375 degrees. Crumble the poached tuna into a medium mixing bowl. Add the onions, eggs, garlic, and capers. Mix thoroughly. Season the mixture with salt and pepper. Stir in enough mayonnaise to moisten the salad, about 1/2 cup or according to preference.

Spread 1 to 2 tablespoons of mayonnaise over 6 slices of bread. Top each slice with a generous 1/3 cup of the tuna mixture. Top each tuna salad with a tomato slice and a slice of cheese.

Place cheese side up on a baking sheet and bake for 3 to 4 minutes or just until the cheese is melted. Top each sandwich with 3 to 4 lightly salted avocado slices and serve open-faced or top with the remaining pieces of bread. Cut sandwiches in half diagonally and serve with crispy potato chips and dill pickle spears. Makes 6 sandwiches

Emeril's Chicken Stir-Fry with Green Beans

6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish

In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes.

Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions. Makes 4 servings

Emeril's Chili

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes.

Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. Makes 6 servings

Emeril's Over the Top Bacon, Egg and Cheese Meat Loaf

3 tablespoons olive oil
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 tablespoon minced garlic
1 pound ground beef
1/2 pound ground pork
2 eggs
1/2 cup heavy cream
1/4 cup ketchup
2 teaspoons Worcestershire sauce
3/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Essence
3/4 cup bottled chili sauce, plus more for serving, optional
12 ounces bacon, cooked until crispy, drained, and chopped
4 eggs, soft boiled, peeled
1 1/2 cups grated Cheddar

Preheat an oven to 350 degrees. In a medium saute pan, heat the olive oil. When the oil is hot, add the onions, peppers and garlic and saute for 2 to 3 minutes, or until the onions are slightly translucent.

In a mixing bowl, combine all of the ingredients except the bacon, soft boiled eggs and cheese. Blend thoroughly but do not over mix. Divide the mixture into 2 equal parts.

Using a 9 by 6-inch loaf pan, mold half of the meat mixture into the bottom and well up the sides of the pan. Sprinkle the bacon on top of the meat mixture, pressing the pieces into the meat mixture slightly. Lay the eggs in a straight line down the middle of the pan lengthwise. Crumble the cheese evenly over the eggs.

The remaining meat mixture should be packed very gently around the sides of the eggs, then over the top of the eggs and cheese, so that they are completely covered, pressing to form a smooth domed surface. Work gently so as not to burst the eggs. Pour the chili sauce over the top of the meat loaf and, using the back of a spoon, spread to cover the entire surface of the meatloaf.

Bake for 1 hour, then remove the meatloaf from the oven and let rest for 10 minutes before serving. Use a serrated or electric knife to carve the meat loaf and very gently remove the pieces using two spatulas. Serve with more chili sauce, if desired. Makes 6 servings

Emeril's Sunday Night Roast Beef and Gravy with Easy Rice

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
Easy Rice, recipe follows

Preheat the oven to 275 degrees. Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs.

Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees, about 1 1/2 to 2 hours. Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.

Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved.

Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.

Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.

Emeril's Essence Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Makes 2/3 cup

Easy Rice:
2 cups long-grain white rice
4 cups water or canned, low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt

In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving. Makes about 7 cups

Emeril’s Spaghetti Bolognese

1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.

Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.

Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.) Makes 6 to 8 servings

Emeril's Chicken and Vegetable Ribbons en Papillote

1 large zucchini, peeled and trimmed
1 large carrot, peeled and trimmed
3 tablespoons cold unsalted butter, cut into slivers
1 tablespoon minced shallots
1 3/4 teaspoons herbes de Provence, divided
1/2 teaspoon minced garlic
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 (16 by 24-inch) pieces parchment paper
4 teaspoons dry white wine
1 large egg white, lightly beaten, optional
Emeril's Lemon Butter Sauce, recipe follows
4 sprigs parsley, garnish

Preheat the oven to 400 degrees. Lightly oil a large baking sheet and set aside. Using a vegetable peeler, cut the zucchini and carrot into thin, wide ribbons. Place the ribbons in a bowl and toss with 1 tablespoon of the butter slivers, the shallots, 3/4 teaspoon of the herbes de Provence, the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Set aside. Lightly season each chicken breast on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside. Fold each parchment sheet in half lengthwise and using scissors, cut each folded sheet into a large heart shape, as if making a valentine.

Open the sheets flat and arrange 1/4 of the vegetable mixture in the center of the bottom portion of each sheet and top with a chicken breast. Sprinkle each portion with 1/4 teaspoon of the remaining herbes de Provence, 1 teaspoon of the wine, and dot with 1/2 tablespoon of the remaining butter slivers. Fold the top section of parchment over the chicken and roll the edges together to seal the breasts tightly in the bags.

Place the bags on the prepared baking sheet. If desired, using a pastry brush, paint the tops with the egg white. Bake until the chicken is cooked through and the vegetables are tender, about 18 minutes.

Place the packets on 4 large plates. Using scissors, cut along the top of each bag and roll it back with a fork to expose the chicken and vegetables. Spoon lemon butter sauce over the chicken, garnish each plate with 1 parsley sprig, and serve immediately.

Emeril's Lemon-Butter Sauce:

1/4 cup chopped shallots
3 medium-size lemons, peeled and quartered
1 cup dry white wine
1/4 cup heavy cream
2 sticks unsalted cold unsalted butter, cut into pieces
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley leaves

In a small non-reactive saucepan, combine the shallots, lemons, and wine and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a wooden spoon to break them up. Add the cream and cook until reduced by half, about 3 minutes.

Whisk in the butter 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated and removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; it should be thick enough to coat the back of a spoon. Whisk in the salt and pepper.

Strain the sauce through a fine-mesh strainer into a saucepan or bowl, pressing against the solids with the back of a spoon to extract as much liquid as possible. Fold in the parsley and cover to keep warm until ready to serve, stirring occasionally. Makes about 1 1/2 cups